Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)
These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.
Strawberry and Chocolate Ganache Sandwich Cookies
These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!
So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.
There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.
Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.
How do you make chocolate ganache
While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.
Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.
We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions.
This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!
Tools we used in this recipe:
- Electric Stand Mixer
- Tablespoon Sized Cookie Scoop (or just a tablespoon will work)
- Sheet Pan
- Slipat Baking Line
- Piping Bags
- Essentials: bowls, whisks, spatula
If you like this cookie recipe, check out these others:
- Gluten Free Cut Out Cookies
- Easy Maple Meringue Cookies
- Classic Chocolate Chip Cookies
- Sea Salt Nutella Thumbprint Cookies
- Oatmeal Raisin Chocolate Chip Cookies
- Breakfast Cookies
- Double Chocolate Chunk Macadamia Nut Cookies
Strawberry and Chocolate Ganache Sandwich Cookies
These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.
Ingredients
For Strawberry Cookies
- 8 tablespoons coconut oil, or butter, softened
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- ¼ tsp. almond extract (optional, skip if nut free)
- Pinch salt
- 1/2 cup coconut flour, plus 2 tablespoons (60g total)
- ⅓ cup tapioca flour
- 1/4 cup strawberry powder (see note)
For Chocolate Ganache:
- 1/3 cup coconut milk
- ½ cup Enjoy Life Mini Chocolate Chips
To assemble:
- 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)
Directions
For cookies:
- Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
- With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
- Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
- Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
- Let rest for 10 minutes until the dough has stiffened up slightly (see note).
- Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
- Bake for 12 minutes on middle rack.
- Remove from oven and cool completely.
For ganache:
- Place Enjoy Life Mini Chips in a small heat proof bowl.
- Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
- Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
- Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.
To assemble:
- Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
- Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
- Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.
Recipe Notes
- To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
- The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
- We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
- The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
- If you'd like to make your own jam, check out this post.
- If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
- If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
- If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.
Nutrition
Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)
![Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/Roasted-Poblano-and-Chicken-Soup-PIN.jpg)
This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!
Easy Roasted Poblano & Chicken Soup
If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!
The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!
Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!
How do you cook poblano peppers?
- How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
- How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
What can I use in place of poblano peppers?
- Anaheim
- Bell pepper (milder)
- Canned chile peppers
- Serrano pepper (hotter)
If you like this recipe, you’ll love these soup recipes:
Watch the video:
Roasted Poblano & Chicken Soup
Ingredients
- 1 tablespoon avocado oil or oil of choice
- 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
- 2 yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can green chilies
- 1 14.5 ounce can cannellini beans
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
Garnishes
Directions
- Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
- In a large dutch oven, heat oil on medium-high heat.
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
- Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
- Gently take the chicken out of the soup. Let cool, shred and set aside.
- Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
- Taste and adjust seasoning as needed.
- Serve warm with desired toppings!
Recipe Notes
- Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
- This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
- Want to sub the poblano pepper? Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
Nutrition
Easy Roasted Poblano & Chicken Soup (VIDEO)
![Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/Mulled-Cider-with-Caramel-Pecan-Rim-pin.jpg)
Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!
Slow Cooker Mulled Cider with Caramel Pecan Rim
No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!
If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.
Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!
I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!
Slow Cooker Mulled Cider with Pecan Rim
Ingredients
Mulled Cider Ingredients
- 1.5 liters of fresh apple cider
- 4 star anise
- 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
- 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
- 1/2 lime, thinly sliced
- 1-inch knob of ginger, skin removed
- 1 cup fresh cranberries
Pecan Caramel Rim
- 1 cup coconut milk, only the cream used
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- Pinch of sea salt
- 1 cup pecan pieces, finely chopped or ground
Add-In Alcohol Options
- Bourbon, 2 ounces per glass
- Dark rum, 2 ounces per glass
- White wine, to taste
- Caramel Vodka or Regular Vodka, 2 ounces per glass
Directions
1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.
2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.
3. Pour caramel onto a small, shallow plate.
4. On a separate shallow plate, place crushed pecans.
5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!
Recipe Notes
- Storage: Leftover cider can be stored in the refrigerator for up to three days.
- Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
Nutrition
For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!
Slow Cooker Mulled Cider with Caramel Pecan Rim
This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!
We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!
No added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!
This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!
Definitely, a new go-to Summer cocktail to make for weekend entertaining!
Four Ingredient Lightened Up Piña Colada
Ingredients
- 3 ounces white rum
- 1/4 cup Pacific Foods Organic Coconut Milk**
- 3 cups frozen pineapple
- 2 cups ice, add more as needed
- Optional: Pinch of sea salt
Directions
- Place all ingredients in a high-speed blender.
- Blend on high until well combined. You should not be able to see any pinneaple pieces.
- Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!
Recipe Notes
- *Triple this recipe to serve a crowd!
- **You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
- ***I like adding a pinch of sea salt, but you can omit this step!
Nutrition
This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!
Four-Ingredient Lightened Up Piña Colada
This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!
I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!
Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.
They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!
Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious!
These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!
I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.
A little bit of sweet, a little bit of salty, plus the candied pecan crunch!
Candied Pecan and Herb Chicken Salad
Ingredients
Candied Pecans
- 1 egg white
- 1 teaspoon water
- 2 cups shelled pecans
- 1/4 cup maple sugar
- 1/4 teaspoon fine sea salt
Grilled Herbed Chicken
- 1 pound boneless, skinless chicken breast
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil, more for greasing grill pan
- 1/2 teaspoon garlic powder
- 1 tablespoons fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 1/8th teaspoon red peppers flakes
Shallot Vinaigrette: (makes 1/2 cup)
- 3 tablespoons white balsamic vinegar, champagne vinegar, or red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice
Other Salad Ingredients
Directions
- Preheat oven to 250°F and line a half-sheet tray with parchment paper.
- In a small mixing bowl, beat egg white and water together until frothy.
- In a separate bowl mix together maple sugar and sea salt and set aside.
- Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
- Pat chicken dry and season with salt and pepper.
- In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
- Coat chicken well in herb mixture.
- Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
- While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
- Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking! Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
Nutrition
This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!
Candied Pecan and Herb Chicken Salad
Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go!
This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather.
From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!
If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!
Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)
Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)
Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)
Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)
Friday: Out
Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)
Sunday: Leftovers
Grab your free printable shopping list HERE!
Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!
Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 17
Happy Sunday! This week’s dinner plan is here, and if you haven’t tried my Spaghetti Squash Pad Thai, this week is your week! If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!
Monday: Tomato, Eggplant, and Chickpea Ragout (3o minute or less, Egg-free, dairy-free, Whole30 compliant, grain-free)
Tuesday: Sheet Pan Chicken and Veggie Dinner (30 minute meal, Whole30 compliant, paleo-friendly, egg-free) Check out the VIDEO here!
Wednesday: BRINNER Hash Brown Skillet (Dairy-free, nut-free, paleo-friendly, and Whole30 compliant if you use extra-virgin olive oil of ghee!)
Thursday: Spaghetti Squash Pad Thai (30 minute or less, paleo-friendly, Whole30 compliant)
Friday: Leftovers
Saturday: Out
Sunday: Spicy Shrimp and Citrus Salad (Paleo-friendly, 30 minutes or less, omit the honey in the dressing to make this Whole30 compliant!)
Grab your free printable shopping list HERE!
Make some side dishes this week from the Lexi’s Clean Kitchen Cookbook this week! The Garlicky Green Beans are always a favorite, the Spinach Dip Stuffed Mushrooms on page 116 can be a side or an appetizer, and the Shredded Brussels Sprouts Salad on page 154 is a reader favorite!
Looking for a great on-the-go eggless breakfast idea? These breakfast cookies have been my go-to! Dairy-free, egg-free, and done in 15 minutes! Check out the video HERE!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 16
Snacking is one of the questions I often get asked about as it is one of the more difficult times to eat clean. Here are 22 paleo-friendly snack recipes you can bring anywhere!
(pin it for later)
Trail Mix Granola Bars from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly)
Salad Roll-Ups from Lexi’s Clean Kitchen (Dairy-free, Whole30 compliant, Egg-free)
Avocado Boats: 5 Ways from Lexi’s Clean Kitchen (Grain-free, refined sugar free, paleo-friendly)
On-the-Go Baked Egg Nests from Lexi’s Clean Kitchen (gluten-free, grain-free, nut-free, paleo-friendly)
Grain-free Chocolate Banana Muffins from Lexi’s Clean Kitchen (Refined sugar-free, dairy-free, grain-free)
Chocolate Chip Cookie Dough Balls from Lexi’s Clean Kitchen (Grain-free, Egg-free, Dairy-free, Paleo-friendly, no bake)
Breakfast Cookies from Lexi’s Clean Kitchen (Grain-free, dairy-free, paleo-friendly)
Garlic Roasted Kale Chips from Fit Foodie Finds (sugar-free, dairy-free, egg-free, paleo-friendly, Whole30 compliant)
Toasted Maple Pecan Overnight Chia Pudding from PaleOMG (Dairy-free, grain-free, and egg-free)
Homemade Fruit By The Foot from Against All Grain (Dairy-free, grain-free, nut-free, egg-free)
Pad Thai Spring Rolls from With Food and Love (Grain-free, gluten-free, and dairy-free)
Pistachio Cardamom Bars from Gourmande In The Kitchen (Dairy-free, Whole30 compliant, grain-free)
Salt and Vinegar Popcorn Cauliflower from Running to the Kitchen (Grain-free, egg-free, dairy-free)
Coconut Walnut Sunflower Seed Granola from The Roasted Root (Egg-free, dairy-free, grain-free)
Breakfast Trail Mix from Eating Bird Food (Grain-free, Paleo-friendly, egg-free, dairy-free)
Lime Coconut Chia Energy Bites from The Healthy Maven (Dairy-free, grain-free, paleo-friendly)
The Raw Brownie from My New Roots (Grain-free, refined sugar free, dairy-free, egg-free, and raw)
Banana Hemp Seed Pudding from Minimalist Baker (Dairy-free, egg-free, grain-free)
Chai-Spiced Almond Hazelnut Butter from Ambitious Kitchen (Dairy-free, egg-free, gluten-free, grain-free)
Paleo Ginger-Spiced Mixed Nuts from I Heart Umami (Gluten-free, grain-free, dairy-free, refined sugar-free)
Matcha Vanilla Smoothies from Love and Lemons (Grain-free, gluten-free, and dairy-free)
Homemade Snap Pea Chips from Cotter Crunch (Dairy-free, grain-free, Whole30 compliant, paleo-friendly)
Happy Snacking! For even more healthy snack ideas, check out this round-up here.
22 Paleo-friendly Snack Recipes You Can Bring Anywhere
I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
What is an Instant Pot?
The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
Do you love your pressure cooker? Try these pressure cooker recipes:
Instant Pot Pho
Ingredients
Bone Broth
- 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
- 2 medium onions, sliced in half
- 2 cloves garlic, skin removed
- 2 medium carrots, sliced in half
- 2 knob of ginger, sliced in half
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon whole black peppercorns
- 2 teaspoon salt
- 4 whole star anise
- 1 teaspoon ground cardamom
- 6 cups of water
Add-ins
- 1/2 teaspoon fish sauce
- 1 cup bean sprouts
- 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
- 1 lime, cut into wedges
- 2 scallions, sliced thinly
- 1 box of rice noodles, par-cooked based on package instructions
- 1 bunch Basil
- 1 bunch Cilantro
- 1 teaspoon Sriracha
- 1 tablespoon fresh mint
- Fresh Hot Red Pepper, sliced
Directions
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
Recipe Notes
- * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
- When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
- * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
- *Make it in your slow cooker!
- Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
Nutrition
Instant Pot Pho
SPRING is here and I am loving that the sun is now setting a bit later in the day! High five for daylights savings and being able to shoot recipes for you after 4pm!
Today, I want to talk about kick-starting your Spring, and your mornings, with delicious and nutritious breakfast recipes that will give you proper fuel to keep you energized and moving!
Breakfast is an important meal of the day, so why does it often get skipped over? Today I’m sharing a few of my favorite LCK breakfast recipes– some that come together in under 15 minutes, some that are grab-and-go, and a variety of types of recipes to satisfy everyone. All of the recipes are packed with good-for-you ingredients to fuel your morning.
A good idea is to prep the night before so you can get up and nourish your body!
On-The-Go Egg Nests
Morning Glory Muffins 
Mexican Breakfast Casserole 
Creamy Green Smoothie
3-Ingredient Breakfast Skillet
Breakfast Fajitas
Bananas Foster Chia Pudding
BLT Sweet Potato Frittata 
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
What is your favorite breakfast to eat in the morning?
Kick-Start Your Morning: 8 Healthy Breakfast Recipes
Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!
Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! 
Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.
These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!
Watch the video:
Paleo Thin Mints
Ingredients
Dry Ingredients
- 1 cup + 1/4 cup blanched almond flour
- 1 tablespoon tapioca flour
- 1/3 cup good quality cocoa powder
- Dash himalayan sea salt
Wet Ingredients
- 5 tablespoons grass-fed butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3 tablespoon raw honey
- 2 teaspoons coconut sugar
Chocolate Coating
- 1 cup dark chocolate
- 1/4 teaspoon peppermint extract
- 2 teaspoons coconut oil, or more as needed
Directions
- In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
- Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
- While dough is chilling, pre-heat the oven to 350 ℉.
- Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
- Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
- Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
- Bake for 15 minutes.
- Remove and let cool completely on a cooling rack.
- Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
- Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.
Recipe Notes
- As tradition goes, store thin mints in the freezer!
- Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
- Updated March 2017: recipe altered slightly to perfect.
